4.4 from 96 votes
Roasted Root Vegetables
Roasted Root Vegetables combine sweet potatoes, carrots (or parsnips), and red onion, tossed in avocado oil and fresh oregano, then seasoned with sea salt and black pepper. Roasting at high heat results in tender vegetables with caramelized, slightly crispy edges. This hearty side dish offers a warm, earthy flavor and works well as part of a meal or served at room temperature.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
8
cups
Calories:
184 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 Tablespoons avocado oil or olive oil
- 2 Tablespoons oregano chopped, fresh
- 2 medium sweet potato chopped into chunks
- 1 pound carrot peeled and cut into ¾ inch thick rounds (about 4 cups, or parsnip
- 1 medium red onion peeled and cut into ½ inch thick wedges
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper ground
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Add the oil and oregano to a large bowl and whisk to combine.
- Add sweet potatoes, carrots (or parsnips) and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
- Spread veggies onto the prepared baking sheet. Make sure they are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes, tossing halfway.
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
Cup of Yum
Nutrition Information
Serving
2cups
Calories
184kcal
(9%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
8g
(12%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8 cups
Amount Per Serving
Calories 184
% Daily Value*
| Serving | 2cups | |
| Calories | 184kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.